Description
Spinach Zucchini Feta Bites are soft‑and‑golden baked bites loaded with grated zucchini, fresh spinach, salty feta, and savory herbs — veggie-packed, flavorful, and great as appetizers, snacks, or sides.
Ingredients
- 2 medium zucchinis, grated and drained
- 1 cup fresh spinach, chopped (or frozen spinach, thawed and drained)
- 1 cup crumbled feta cheese
- 2 large eggs
- 2 cloves garlic, minced
- 2 green onions (or 1/4 red onion), finely chopped
- 1 teaspoon dried oregano or dill
- 1/2 cup breadcrumbs (regular or panko)
- Salt and black pepper, to taste
- Olive oil spray (for baking)
Instructions
- Preheat oven to 375 °F (190 °C) and line a baking sheet with parchment paper.
- Grate zucchini and thoroughly squeeze out as much moisture as possible (use a clean towel or cheesecloth).
- In a large bowl, combine the drained zucchini, chopped spinach, crumbled feta, eggs, minced garlic, chopped onion, dried oregano or dill, breadcrumbs, salt, and pepper. Mix until well combined.
- Scoop tablespoon‑sized portions of the mixture and shape them into small balls or patties.
- Place them on the prepared baking sheet, lightly spray with olive oil, and bake for 18–22 minutes, flipping halfway through, until golden brown and firm.
- Allow to cool slightly before serving — they’re great warm or at room temperature.
Notes
- Squeeze zucchini and spinach thoroughly to avoid soggy bites.
- Substitute goat cheese or use almond flour instead of breadcrumbs for a gluten‑free version.
- Add grated carrot or chopped herbs (like parsley or mint) for extra flavor and color.
- Serve with tzatziki, herbed yogurt, marinara, or a lemon‑tahini sauce for dipping.
- These can be pan‑fried instead of baked for a crispier texture, or frozen after baking and reheated directly from frozen.
Nutrition
- Serving Size: 1 bite
- Calories: 35
- Sugar: 1g
- Sodium: 90mg
- Fat: 2g
- Saturated Fat: 0.7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
